羊肉品质重要候选基因研究进展  

Research Progress on Important Candidate Genes Affecting Mutton Quality

作　　者：贺娜 孙睿哲 邓玉婷 李明明 张军霞[1] HE Na;SUN Ruizhe;DENG Yuting;LI Mingming;ZHANG Junxia(School of Agriculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810000,China)

机构地区：[1]青海大学农牧学院,青海西宁810000

出　　处：《家畜生态学报》2024年第6期1-8,共8页Journal of Domestic Animal Ecology

基　　金：青海省科技计划项目(2020-ZJ-786);青海省“昆仑英才·乡村振兴人才”项目(青人才字(2020)9号)。

摘　　要：羊肉凭借高蛋白、低胆固醇、低脂肪等特点受到消费者的喜爱。现阶段,育种学家们通过分子生物学的方式筛选与羊肉品质相关的候选基因,为肉羊品种改良等分子育种提供依据,以促进羊肉品质的提升。该文就与羊肉pH、肌内脂肪沉积以及脂肪酸分布等相关的候选基因进行综述,以期为后续羊的遗传改良、羊肉品质提高以及新育种技术的研发提供参考。Mutton is popular among consumers due to its high protein,low cholesterol,and low-fat content.At present,breeders are employing molecular biology to screen potential genes associated with mutton quality in order to provide a foundation for molecular breeding such as mutton quality improvement,hence improving mutton quality.This paper provides a review on studies of candidate genes related to pH,intramuscular fat deposition,and fatty acids in mutton,hoping to render reference for future genetic improvement of sheep,mutton quality improvement,and the development of new breeding techniques.

关 键 词：羊肉 候选基因 肉品质 

分 类 号：S826.92[农业科学—畜牧学]